Haig Recipe

Prepare and marinate

In a large bowl combine the plain yogurt, 1/2 tsp kosher salt (from total), 1/4 tsp freshly ground black pepper, grated ginger, 1/2 the minced garlic (reserve remainder for cooking), and 1 tablespoon of tomato paste. Stir until smooth. Add the chicken pieces, turning to coat fully. Cover and refrigerate for at least 30 minutes, up to 4 hours (longer will tenderize and deepen flavor).

Toast whole spices and soften onion

Heat vegetable oil (or ghee) in a large skillet over medium heat until shimmering. Add cumin seeds and cook until fragrant and they begin to pop, about 30–45 seconds. Add the finely chopped onion and the remaining minced garlic. Cook, stirring frequently, until the onion softens and turns light golden, about 6–8 minutes.

Add ground spices

Lower the heat to medium-low. Add ground coriander, ground cumin, ground turmeric, paprika, and red chili flakes (if using). Stir constantly for 30–45 seconds to bloom the spices, then stir in the remaining 1 tablespoon tomato paste and cook 1 minute more to remove raw edge.

Combine chicken and simmer

Add the marinated chicken and any accumulated marinade to the pan. Increase heat to medium-high, stir to combine with the spice-onion mixture, and let the chicken sear for 2 minutes without moving to develop slight color. Stir, then add 1 cup water or low-sodium chicken broth and bring to a gentle simmer. Reduce heat to low, cover partially, and simmer until chicken is cooked through and sauce thickens slightly, 12–15 minutes (internal temperature 165°F/74°C). Stir occasionally to prevent sticking.

Adjust seasoning and finish

Once the chicken is cooked and the sauce has reached your desired consistency, stir in garam masala, the remaining 1 tsp kosher salt (adjust to taste), remaining black pepper, and lemon juice. Cook 1–2 minutes more to let flavors meld.

Garnish and rest

Remove from heat. Sprinkle chopped fresh cilantro over the top. Let the dish rest 5 minutes before serving so juices redistribute.